High Priority – Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to set up triple sink with proper sanitation at time of inspection **Corrective Action Taken** **Warning**

High Priority – Employee touched face then engaged in food preparation at cook line without washing hands. Operator reviewed hand washing procedures for employees to wash hands

High Priority – Employee touched soiled apron/clothes then prepped foods at cook line without washing hands. Educated Operator and reviewed hand washing procedures with employees to wash hands **Corrective Action Taken**

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta made on 2/19 Food pasta 7 days of preparation See stop sale

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta made on 2/19 Food pasta 7 days of preparation See stop sale